A-Z Blogging --"F"

                                                  
 Well, Hello there!!! I am so pleased that you stopped by  to visit!
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                                                          "F" is for Fennel
                                                         
    For the past many years I have had an interest...no, make that a fascination with herbs, spices and seasonings. - About how they were used by our ancestors centuries ago for a variety of ailments, and how they are used today to enhance your favorite recipe.
With this in mind I am attempting to present a different herb, spice or seasoning  for each day of the  A-Z Challenge. Please drop by often and perhaps we both will learn something new.
Learn more about these terms


                                             "F" is for Fennel
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It's time for Herbs and Spices!

FENNEL

Fennel is crunchy and slightly sweet, adding a refreshing contribution to the ever popular Mediterranean cuisine. Most often associated with Italian cooking, be sure to add this to you a "must have" selection of fresh vegetables.

Fennel is composed of a white or pale green bulb from which closely superimposed stalks are arranged. The stalks are topped with feathery green leaves near which flowers grow and produce fennel  seeds. The bulb, stalk, leaves and seed are edible. Fennel belongs to the Unbellifereae family, making it closely related to parsley, carrots, dill and coriander.
                                                                                                                   
The three different parts of fennel- the base, stalks and leaves- can all be used in cooking. Cut the stalks away at the bulb where  they meet. If you do not plan on using the  bulb right away, then cut it in half, remove the base and tinse it with water before proceeding to cut it further.
The stalks of the fennel can be used for soups, stocks and stews, while the leaves can be used as an herb seasoning.

Serving suggestions-
~Healthy sauteed fennel and onions make a wonderful side dish.
~ Combine sliced fennel with avocados and oranges for a delightful salad.
~Braised fennel is a wonderful complement to scallops.
~Next time you are looking for a new way to adorn your sandwiches  consider adding sliced fennel in addition to the traditional toppings of lettuce and tomato.
~Top thinly sliced fennel with plain yogurt and mint leaves.
~Fennel is a match made in Heaven when served with salmon.




Fennel can be used for a variety of medicinal conditions.

On of the most popular uses of fennel is as an appetite depressant. Known to aid weight loss, fennel can be used  in a number of methods including as tea,or a paste.
Other medicinal uses include drinking fennel to suppress menstrual bloating, to increase breast milk, as well as to use in past form to relieve the pain associated with swollen breasts. Another medicinal use is for treating colic in infants. For those who suffer with asthma and other bronchial issues, there is a tea or fennel water that is an excellent source of relief, and is in fact found in many cough formulas.

For individuals suffering with kidney stones, Gardens Ablaze suggest fennel water is used to help
break up the stones, as well as to purify the liver. There are a number of irritating minor ailments which can be easily soothed with the use of fennel water or tea such as; nausea, hiccups,digestions, and to expel worms in children and as well to kill fleas on dogs. 
As a beauty product, fennel water is perfect for cleansing the skin while steaming the face.  

Disclaimer

The material provided on this site is designed for information and educational purposes only. The materials are not intended to be a self diagnostic and/or self treatment tool. I encourage you to use this information as a tool for discussing your condition with your health practitioner.    *The medicinal usages are for informational and educational purposes only*
                                      


Sources: http://www.whfoods.com
               http://voices.yahoo.com/the-medicinal-uses-fennel-10557207.html?cat=68